In a pot bring water to a boil and add the chicken breasts + 1 teaspoon of salt.
Boil for 20 minutes until the chicken is cooked through.
Shred the chicken.
In a saucepan over medium-high heat, melt the butter then stir in the flour.
Continue stirring to form a roux. The flour mixtures should turn a golden brown.
At this point slowly, 1 cup at a time, add in the chicken stock. Stirring in between each addition to letting it thicken up.
After all 3 cups are in it should start to look like gravy. If it is still a little thin, continue cooking until thick and bubbly.
Add in the diced green chiles, salt, and pepper.
Stir to combine then remove from heat and stir in the greek yogurt and cheese until smooth.
Pour over the shredded chicken and mix together.
On one side of each tortilla add about 3 tablespoons of the chicken mixture and tightly roll.
Place seam side down in an air fryer and spray with cooking oil.
Air fry at 400 for 7-8 minutes until golden brown.
Top with additional cheese and enjoy.